11/02/2012 04:08:00 PM

Openings: Bainbridge Street Barrel House, Citron and Rose and More

Solomonov's Citron and Rose: Not your grandma's kosher food
November openings are coming in fast and furious. We’ll have more details in the coming weeks, but just in case you want to check out Philly’s newest hot spots, here’s brief overview of some newcomers from this week and next.

South Street just welcomed Redwood, an upscale bistro from the owners of party pub Copabanana right next door. The new spot is targeted toward neighborhood denizens (as opposed to the tourists that flock to the strip on the weekends). The bar has a cruvinet system with 24 wines served by the glass (100 in bottles); eight beers on draft (100 in bottles here, too) and a full bar. On the food side, there’s a raw bar, charcuterie and cheese, sandwiches and a handful of entrees. Most dishes run $5-$15 (215-238-1512).

Mike Stollenwerk has moved his showcase of high-end seafood talent Fish to a smaller adjacent space, with 35 seats, a chef’s counter and an open kitchen. The 13th and Locust corner spot in the Independent Hotel is instead now home to Stollenwerk’s Rhino Bar. The gastropub has a newly-installed eight-tap system and creative, easy-eating small plates like cauliflower tempura, foie gras pierogies and lobster grilled cheese. The extensive raw bar remains as well, with options like oysters and colossal crab cocktail. Official opening is Monday, but it’s soft open now (215-557-4442).

The huge renovation project at the corner of Sixth and Bainbridge is finally coming to fruition, and Monday, November 5, will be the grand opening of Bainbridge Street Barrel House. Walls were knocked out to make room for wide windows that wrap around the building, and chef Eric Paraskevas (previously at Terra) was hired to oversee the kitchen. Beer will flow from 24 taps, and a “lush” whiskey list is promised.

Wednesday, November 7, will be the first day of service for Michael Solomonov and Steve Cook’s next venture. Mainline restaurant Citron and Rose (included in our Fall Preview) will serve creative takes on Jewish dishes, all in a completely kosher environment. Solomonov has crafted a dairy-free menu that will be executed by chef de cuisine Yehuda Sichel (previously at Zahav). Even the cocktails are kosher at this Merion establishment, which has a full bar, a chef’s counter and a patio for warmer weather. In observance of the Sabbath, the restaurant will be closed Fridays and Saturdays (610-664-4919).


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